Kathleen and I went to the greek grocer yesterday. This place is a large wholesaler and has a small retail operation as well.

While we were there she decided we should pick up an octopus. I was a bit hesitant because I know our freezer is fairly full but she was able to convince me with the words "You have never grilled an octopus". Who am I to stand in the way of her happiness.

In another thread about octopus I suggested this article and since I suggested it I felt the need to try it this time.

The octopus after rinsing:

While it is blanching:

In the dutch oven to braise. I used greek oragano from our herb garden and some lemon juice along with the juice from the octopus.

Done braising:

I won't be able to grill it today with the rain. I will serve some of it cold on the side with the salad for dinner tonight though.

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"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.

It turned a really pretty color after it was cooked. You'll have to let us know what the flavor and texture are like. Is it fishy, gamey, sandy/muddy flavored etc.? Is it rubbery, chewy, smooth textured, grainy, etc.?

__________________Just because something has a duck bill doesn't mean it's a platypus. It might just be a duck. Roger Miller: You can't roller skate in a buffalo heard, but you can be happy if you've a mind to.

So we had a small bit with dinner tonight. It turned out fork tender and flavorful (though I might have put a tad too much oregano in the bottom of the pot). A little drizzle of olive oil really went well with it.

The octopus was a little shy of 5 pounds. The grocer has them at $4.09/lb if I recall correctly.

BTW... this was cleaned. No beak. No ink sack.

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"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.

The end result was wonderful. The texture is a bit more bite to it than a scallop, but less than a lobster although it was not at all rubbery. Perhaps a texture of a large crab leg without the stringiness. It was very tender and we could cut it with a fork. A spritz of olive oil gave almost a silkiness to the texture, which I initially thought was a bit dry. There is no gaminess or fishy flavor to it. It was light in taste and, like a fresh scallop or clam, a bit like the sea. At this point, there are so many things to do with it. Octopus salad. GRILLED octopus with lemon juice and olive oil...etc.

The end result was wonderful. The texture is a bit more bite to it than a scallop, but less than a lobster although it was not at all rubbery. Perhaps a texture of a large crab leg without the stringiness. It was very tender and we could cut it with a fork. A spritz of olive oil gave almost a silkiness to the texture, which I initially thought was a bit dry. There is no gaminess or fishy flavor to it. It was light in taste and, like a fresh scallop or clam, a bit like the sea. At this point, there are so many things to do with it. Octopus salad. GRILLED octopus with lemon juice and olive oil...etc.

You're report made it a whole lot less scary Kathleen. I'd be willing to deal with one now, as long it was cleaned like yours.

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__________________Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

OctopusFrankZKathleen and I went to the greek grocer yesterday. This place is a large wholesaler and has a small retail operation as well.
While we were there she decided we should pick up an octopus. I was a bit hesitant because I know our freezer is fairly full but she was able to convince me with the words "You have never grilled an octopus". Who am I to stand in the way of her happiness. :smile:
In another thread about octopus I suggested this [URL="http://fishcooking.about.com/od/squidoctopusrecipes/ss/howto_prep_octo.htm"]article[/URL] and since I suggested it I felt the need to try it this time.
The octopus after rinsing:
[IMG]http://www.discusscooking.com/forums/members/30377-albums851-picture4732.jpg[/IMG]
[IMG]http://www.discusscooking.com/forums/members/30377-albums851-picture4733.jpg[/IMG]
While it is blanching:
[IMG]http://www.discusscooking.com/forums/members/30377-albums851-picture4734.jpg[/IMG]
In the dutch oven to braise. I used greek oragano from our herb garden and some lemon juice along with the juice from the octopus.
[IMG]http://www.discusscooking.com/forums/members/30377-albums851-picture4735.jpg[/IMG]
Done braising:
[IMG]http://www.discusscooking.com/forums/members/30377-albums851-picture4736.jpg[/IMG]
[IMG]http://www.discusscooking.com/forums/members/30377-albums851-picture4737.jpg[/IMG]
I won't be able to grill it today with the rain. I will serve some of it cold on the side with the salad for dinner tonight though.5 stars
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